Dr. B’s Oatmeal Cookies

Double-Batch

 

2 cups softened butter

4 eggs – Free-range Organic of course

1 Tbsp vanilla

1 cup white sugar

2 cups firmly packed dark brown sugar

1/3 cup of water

1 Tbsp baking soda

1 Tbsp ground cinnamon

2 tsp Sea Salt – or regular if you aren’t picky

¾ tsp ground cloves [optional – good for X-mas (try without first)]

1 cup Flaxseed meal – (Bobs Red Mill - found in baking isle at Pick-N-Save)

2 ½ cups stone ground whole wheat flour

10 cups Quaker Old Fashioned Oatmeal (not the instant type)

6 cups Dole extra plump raisins (juicier the better)

4 cups pecan pieces (give or take)

 

1.     In avery large bowl, cream the butter.  Then add the eggs, vanilla, white sugar, brown sugar & water…cream those together.  Next add the baking soda, cinnamon and salt.  Mix well.  Then beat in the flaxseed meal and then the flour.  Set aside. 

2.     Next, mix the pecans and raisins together into a very large stock-pot (3 gallons).  Then dump the dough into the stock-pot and mix together thoroughly with your hands.  

3.     Now dump all 10 cups of oats into your stock pot.  Again, mix thoroughly with hands, using the oats to keep your hands as dry as possible.

4.     Pack the dough firmly into the bottom of the stock pot and let sit for 30 minutes while you clean up your mess…this allows the oatmeal to absorb some of the moisture. 

5.      Preheat oven to 350 F

6.     If you have one…use an ice cream scooper (the kind with the loop)and scoop up dough and pack into scooper to about ¾ full and place scoops on nonstick cookie sheet.  Space about 1 inch apart.

7.     Bake 12 minutes…no more, no less (they will look a little uncooked).  Let cool about 10 minutes, and store slightly warm cookies in airtight container to prevent over-drying.  Eat within 2-3 days to limit drying.*

 

***Makes approx 6 dozen cookies***

 

*Make only as many as can be consumed in 2-3 days and store the rest of the dough.  Store in airtight container or roll into logs and wrap in wax paper; then roll that in cling-wrap and refrigerate or freeze until ready to bake.  Or roll into large half circles and freeze until ready to cook.